If there's an American craft brewery that makes me think, 'Yes, a cookbook from them would be a great idea' more than Allagash, well, I can't think of it. I've been drinking Rob Tod's exceptional beers almost from the beginning, and from the first time I visited the brewery -- a long time ago, I love Maine -- we've had a conversation going about great food. I still think one of the very best beer/food pairings I ever had was at a Monk's Cafe "coastal beer and food" dinner where Stephen
Beaumont had paired Allagash Interlude with snails in a
buttery sauce in a huge hunk of puff pastry. It
was a brilliant pairing: the knife-sharp dryness of
the Interlude cut right through the richness of the
sauce to marry with the snails.
Always a pleasure to see Rob in Philly; always -- always -- a pleasure to taste fine food pairings with Allagash.